Drizzle Cruets Gourmet

Drizzle Cruets Gourmet

Archive for the Category 'Vinaigrettes and more recipes'

Tomatoes Vinaigrette Dressing over greens

Tuesday, March 04th, 2008

Red Ripe Tomatoes Vinaigrette Dressing

This is a recipe that makes excellent use of firm ripe tomatoes when they are in season which is ideally towards the end of the summer months.

Choose the best quality tomatoes and extra virgin olive oil. By adding ingredients such as onions, parmesan and parsley can result in an astonishingly delicious combination of flavours.Makes up to 8 generous portions.

1/3 cup wine vinegar
2 tsps oregano
1 tsp sea salt
2 cloves crushed garlic
½ tsp black pepper, freshly ground
½ tsp mustard powder
1 cup extra virgin olive oil
8 to 9 sliced, firm, ripe tomatoes
White parts of 3 green onions finely minced
1 tbs chopped parsley (fresh)
¼ cup of parmesan cheese, freshly grated


Blend dry ingredients with vinegar. Add olive oil and whisk to create a smooth blend. Cover sliced tomatoes with the vinaigrette dressing and refrigerate for about 3 hours. Every now and again, spoon mixture over tomatoes, recover and return to the refrigerator. The ripe tomatoes in vinaigrette are served on crisp salad leaves. Top with a little more vinaigrette and dress with your cheese, onions and parsley.

Recipe for a healthy green summer salad.

Fresh salads are enjoyed all year round but are perfect when the weather is warm and thoughts turn to healthy eating. To make a delicious, nutritious summer salad follow the recipe below:

For 8 portions you will need:

6 cups of spinach leaves, torn apart
10 cups lettuce leaves torn into smaller pieces
2 green onions – chopped
¼ cup of cider vinegar
2 tbs water
2 tbs olive oil
2 tbs brown sugar (or sugar substitute, if preferred)
4 grilled strips of turkey bacon – crumbled

Prepare your lettuce, onions and spinach. Place them all together in a large bowl and lightly combine. Place sugar, vinegar, olive oil and water into a small sized pan. Allow mixture to come to the boil.

Finally, dress your salad leaves and onions with this mixture and garnish with the bacon pieces. The salad is now ready to serve.

[tag] spring green salad, tomato vinaigrette, vinaigrette dressing[/tag]

Quick and easy vinaigrette

Tuesday, March 04th, 2008

Last Minute Vinaigrette recipe

Don’t waste time searching for vinaigrette outside the home when you can create one yourself in a fraction of the time it takes to go shopping.

You can always substitute ingredients to create your own exciting versions of this classic recipe. For example, use fruit flavoured vinegar instead of balsamic or French mustard and homey.

Basic Balsamic Vinaigrette

1 tbs balsamic (aged variety)
1 tbs French mustard (Dijon)
4 tbs extra virgin olive oil
1 pressed garlic clove
1 tsp best quality honey (if you desire)

Put all the ingredients into a container with a secure lid and shake vigorously. You now have four portions of vinaigrette to use either as a marinade or dressing for salads.

[tag] easy vinaigrette recipe[/tag]


Olive Oil Benefits Your Diet

Sunday, January 05th, 2014

The benefits of olive oil have been outlined by researchers and chefs alike. Anyone who is prone to cardiovascular disease, should always have olive oil in their kitchen.  Olive oil gets it’s healthy reputation because of the high amount of monounsaturated fat. Along with the nutritional health benefits, don’t overlook the benefit of the gourmet taste of olive oil in your cooking as well.

There are two main types to consider keeping on hand. The first is extra virgin olive oil, which is a great salad topping, because it doesn’t have to be cooked. When extra virgin olive oil is cooked, it tends to alter the flavor a bit. It may cost a bit more but the taste is worth the price. Another kind of olive oil is light or pure olive oil. It doesn’t have fewer calories, it has a lighter flavor and color. It is best for cooking with or sautéing.

For olive oil taste, try dipping a crusty loaf of bread, you can easily create a dipping sauce by adding different cheeses and herbs, or just by using olive oil by itself. If you would like to dress up the oil a bit, try making a homemade vinaigrette.

Tips for making a homemade vinaigrette.

It can be useful to know how to make a homemade vinaigrette, that will taste a lot more fresh than the store bought vinaigrette. It can also be more practical. To make vinaigrette you will want to use three parts olive oil to one part vinegar. If a substitution is used in the vinaigrette such as a less acidic lemon juice, then less oil will need to be used to accommodate the substitution. If you use top quality ingredients when making your homemade vinaigrette you will achieve the best results.

When making the vinaigrette you will want to add the oil, while using a whisk to stir it. It may also be helpful to use a bowl with a rubber bottom in order to prevent tipping. A towel wrapped around the bottom of the bowl will get the same results. Next you will want to use bit of salt and add to the vinegar, because the salt will dissolve easier in the vinegar. You can always add more seasoning at the end if the vinaigrette needs it.

The oil and vinegar will blend together better when a small amount of Dijon mustard is added. Using the whisk combine the mustard with the other ingredients and then steadily pour the oil until all the mixture is completely combined. More salt and pepper seasonings can be added to the vinaigrette when it is finished.

You can try altering this simple vinaigrette by using different types of vinegar and olive oil. To add to the dressing you may want to try garlic, herbs, and spices. You can spice up a meal by drizzling over cooked vegetables, meat, fish, pasta salad, or simply tossed with a salad.


Balsamic Vinegars

Saturday, October 04th, 2008

Balsamic Vinegars – So Many to Choose From

Take a trip down the cluttered aisles of your local gourmet foods market and be confounded by all the choices. You might consider organic spreads and sauces, wine vinegars, infused oils and vinaigrettes flavored with herbs. Some have been imported from distant lands and exotic-sounding locales. Some sport celebrity faces on their labels or are heartily endorsed by your favorite movie star. How do you make sense of the difference between labels like Aceto, Traditionale, aged and special blends? Maybe your salad could benefit from the enticing bottles holding California Napa Balsamic, Modena consortium or imported Spanish vinegars. What should a dressing-lover do?

Sweep all others selections aside and choose the classic simplicity of a great-tasting, healthy vinaigrette with the basic ingredients of oil and vinegar. You will want to choose an olive oil of excellence as well as a traditionale aged balsamic vinegar. But you need not spend a small fortune on the balsamic vinegars. Reasonably-priced Villa Vellentani balsamic and Masserie di Sant’Eramo balsamic are two to try, but don’t waste your money on others under $8.

Try your balsamic vinaigrette on other dishes, too. Pour the dressing on fresh-sliced tomatoes, steamed artichokes, asparagus, and other steamed vegetables and even dare to try a vinaigrette with fresh seafood like lobster and scallops. Experiment with a basic balsamic dressing recipe to suit your own tastes. Sprinkle in herbs and spices such as chives and sage, maybe even finely-grated ginger root.

Traditionally, balsamic vinaigrette dressings are one part balsamic vinegar to three parts olive oil, with salt, pepper and a measurement of about one teaspoon Dijon mustard for every half cup of dressing. Rich and intense as it is in flavor, a proportion of one part balsamic vinegar to four or five parts of olive oil might please your palate. Have fun trying new variations of this traditional Italian salad topping.

Traditional Balsamic Vinaigrette Dressing
3 tablespoons aged balsamic vinegar
1 teaspoon Dijon mustard
1 clove of peeled and pressed garlic
¾ cup extra-virgin Spanish olive oil
Salt and freshly-ground pepper
Mix ingredients in a blender. One serving of this thicker dressing will be equal to 2 to 3 tablespoons. One cup will be enough for 6 to 8 salad servings. Refrigerate in a covered container and whisk before serving.
[tag] balsamic vinegar[/tag]

Vinaigrette over a salad, the healthy selection

Friday, May 23rd, 2008

Vinaigrette over a salad. Over the past few decades, there has been a change in salad dressing tastes in the country. More and more people have shifted from primarily using sweet and thick dressings to preferring vinaigrette dressings.

While vinaigrette dressings are commonly used in salads, this is not the only type of food that they are used with, and they are often used with main-course dishes such as fish or chicken. There are even new varieties of vinaigrette dressing such as sweetened mint-raspberry vinaigrette that chefs have begun serving over desserts and fruit salads.

Vinaigrette dressings can be used at either room temperature or after being slightly warmed. While the word ‘vinaigrette’ seems to imply that these dressings are made of vinegar, they are often made using other types of acid-based compounds such as citrus juice instead of vinegar.

There are also variations in the flavours of the vinegar used to make vinaigrette dressings. Some of the different types of vinegar that can be used are sherry vinegar, raspberry vinegar, balsamic vinegar, honey vinegar, garlic or shallot vinegar, or various herb vinegars. While most vinaigrette dressings are made using extra virgin olive oil, some are made using herb oil, red pepper oil, walnut oil, hazelnut oil, ginger oil, spice oil or sesame oil.

You can also make great vinaigrette dressings by sautéing fish, poultry, vegetables or meat dishes using animal fat and pouring in some vinegar with whatever is left in the pan after you finish cooking. You can then pour the resulting sauce over food, giving it a great taste. You can also dice and sauté slab bacon before adding it to vinegar and pouring the resulting sauce over salad greens to make a classic French bistro salad.

A good vinaigrette dressing, made properly, should balance the sharp acidity of the vinegar and the unctuous oil, and neither taste should dominate the resulting blend of ingredients. The typical proportion of ingredients to use is one part of acid component to three parts of oil, If the acid you are using is sweet, however, such as orange juice or balsamic vinegar, then you could use two parts of oil to one part of acid or even an equal amount of each.

Vinaigrettes are also excellent when used as marinades for fish, poultry, and meat. If you plan to use vinaigrette in this manner, however, then you should ensure that the proportion of acid to oil is higher than usual. If you intend to use your marinade as a sauce for your meat, poultry, or vegetable dish, you should never use the original marinade. Instead, you should either heat the marinade until it boils or make a new batch to use as a sauce.

Preparing a vinaigrette for use as a sauce or dressing on a dish is a simple task, because you simply taste it and adjust the proportion of ingredients as you make it, adding more vinegar or acid until it tastes just right.

If you find that you have prepared more vinaigrette than you need at the moment, then you can simply place the rest in an airtight container which you can then leave in the fridge for a week or so without it going bad.

The one problem that people often encounter when attempting to make a vinaigrette is that they are unable to emulsify the oil and vinegar properly. To do this, you must beat or shake the mixture in a jar. To make the process easier, you could also add some mustard to the vinegar before adding the oil to it.

Some other ingredients that can be used in a vinaigrette dressing are grated minced herbs, diced fruit, crumbled cheese, or various spices.

[tag] vinaigrette for salad, vinaigrette dressing[/tag]

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